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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400 degrees. | 2. Sautee chopped onion and garlic in the oil until the onion is translucent. | 3. Add frozen corn and fresh spinach until the spinach has wilted. | 4. Mix in 1/2 cup salsa, 1/2 cup sour cream, spices, 3/4 can olives, and crab meat. Simmer until heated through. | 5. If tortillas aren't pliable enough to roll, steam them until they won't break while rolling the enchiladas. | 6. Assemble the enchiladas in a baking dish. | 7. Mix remaining salsa and sour cream. Top enchiladas with the mixture, the remaining olives, and cheese. | 8. Cover with foil; bake for 15 minutes, or until cheese is melted and enchiladas and heated through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
garlic clove	2 -3			-	-	-	-
onion	1/2		chopped	32.0	7.472	0.88	0.08
corn	1/2	cup	frozen	62.35	13.5575	2.3707	0.9788
spinach	1	cup		33.0	5.85	3.3	0.45
crab	1 1/2	1/2		-	-	-	-
cream	3/4	cup	sour	341.55	7.9868	4.209	33.3788
salsa	3/4	cup		56.55	12.948	2.964	0.3315
olive	1	can		-	-	-	-
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
chipotle powder	1/4	teaspoon		-	-	-	-
tortilla	6	tortillas		-	-	-	-
cheese	1	cup	shredded	476.55	3.159	28.89	38.799

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.